Cocktail culture is always changing, mirroring lifestyle trends, tendencies and fashions. We say, don’t knock it till you try it (is it happy hour yet?)
There’s increasing interest in cocktails as a culinary equal. Molecular mixology is a trend that’s stemmed from the food world. Scientific equipment and techniques enable the creation create unique drink textures and flavors -greater intensities and varieties of flavor, flavor combinations and different ways of presenting drinks, for example using gels, powders, foams, atomized sprays etc., as well as affecting the appearance of the cocktail. Some creations border between food and drink which begs the question: is foam a food or drink? Discuss….
Farm-to-table is passé for forward-thinking foodies. The latest locavore movement takes the seasonal farm grown ingredients and plops them into your martini glass. While classic cocktails will never die, more and more bartenders are pouring drinks powered by seasonal fruit, herbs and specialty elixirs, most of which grew only a few miles from where the drink is being mixed, muddled, shaken and stirred.
Having originated at pioneering spots like Cure in New Orleans and the Clover Club in Brooklyn, Orlando’s The Ravenous Pig is making divine libations using housemade sour mix from local citrus, rosemary and lavender. The heirloom tomatoes picked from family-owned Waterkist Farm, 20 miles from the restaurant is the foundation of their signature Bloody Mary.
And then there’s Meat
Carnivores and experimental drinkers rejoice – London’s luxury South African restaurant Shaka Zula has launched meat infused cocktails such as chorizo, bacon and salmo infused vodkas and tequilas to create cocktails such as The Bloody Bacon, Wheeling Salmon and Meatequita. Each one is accompanied by a savory platter of cured meats, cheeses and oysters, each designed to complement the drinks. Trend or fad? Discuss…